Egg Noodles Please

Back in May when I shared my Cajun Chicken Pasta, it was a huge hit with not only my family, but a lot of yours too! (That makes me so happy!) So, if you were one of the many that enjoyed it, you're going to flip for the this new side dish, since it was 100% inspired by those same flavors!

Sometimes when I meal plan, side dishes are my nemesis. I can figure out mains with no problem, and then I have to brainstorm for quite a while before the perfect side comes to me. Now, yes, we have our staples and our favorites, and even some meals that have to have the same things with it every single time (Seriously, these boys will riot if certain things aren't served together. Fish sticks must have mac n cheese. No substitutions.)

Many times when I find myself in this conundrum, egg noodles pop into my head...and then I begin to drool. See, they are one of my favorite things on the planet, can take on great flavor, are super easy  go with almost anything, and can live in the pantry forever.

That is exactly how this dish came to be. We were grilling out, I had a bag just calling my name, and I wanted something different. Then I remembered that Cajun Chicken Pasta and thought "Hey, I could take those basic flavors, leave out the protein and have a pretty killer side dish."

The sauce on these is much lighter than a thicker Alfredo. It lightly coats the noodles, without being too heavy. They tasted great with the chicken I served them with, but would be equally delicious with seafood or steak I think.

If you're like me and always on the hunt for new side dishes, be sure to add these to your "to make" list ASAP!

Creamy Cajun Noodles

1 lb. egg noodles, cooked and drained

3 TBS butter

1 c. heavy cream

1 c. half and half

1 small yellow onion, finely minced

1 1/2 tsp. garlic powder

3/4 c. chicken broth

2 1/2 TBS Cajun seasoning

Juice of 1 lemon 

1/3 c. grated Parmesan cheese

Salt and Pepper to taste

Dried Parsley

While noodles cook, in a medium sauce pan, melt butter over medium low heat. Saute onions with garlic powder until soft. Add chicken broth and scrape bottom of pan. Cook for 1-2 minutes. Slowly add cream, half and half, Cajun seasoning, lemon juice, salt and pepper. Bring to a boil and reduce heat to low. Add cheese and whisk to combine. Simmer for about 10 minutes, until slightly thickened. When noodles are cooked, add sauce and stir well. Garnish with dried parsley. *NOTE* This is NOT a thick sauce life Alfredo, it will be just thick enough to coat a spoon and lightly mix with noodles. 

Shared at Weekend Potluck

Mom & Son Date

My baby boy, my first born, has 3 weeks of school left. I don't know who is more excited. We are SO ready to be done. But there is only one downside. That Friday, at 11:45 when the final bell rings for summer, it will mean I am the mother of a FRESHMAN. Seriously, I can't even say the word without a tear coming to my eye and getting a little choked up.

I'm pretty sure he was just graduating preschool, and now by month's end, he will be standing before his class, family and friends and delivering the Salutatorian address for 2019. Oh yeah, did I mention that? He finished #2 in his class, missing the top spot by less than 1 point! Plus, his school nominated him for an Distinguished Student Award given my a local association. As his principal said "Alex exemplifies what we strive for. Academic Excellence, Spiritual Development, and Being a Service to Others." We could not be more proud of him, and are so excited to have his hard work acknowledged and praised!

So, you can understand why Mommy is a little weepy with the thought of the end of the school year. High school is going to bring a whole new world, and he's just going to keep getting bigger, maturing, growing up, and lots busier.

I am so blessed he still wants to hang out with me, and have special days with Mom. Some quality time, just the two of us. I treasure every minute. And normally those days always include a great meal at a favorite restaurant.

One of our go-to places is Chili's. Mr. E doesn't really enjoy their food, so we reserve it for just the two of us. The last time we went this was what we both chose to order, without even realizing we were eyeing the same dish. We loved it at first bite, and I knew I needed to recreate it at home.

This version takes a little help from the store, but feel free to make a homemade Alfredo if you wish. I love my recipe for it, and would have if I had a little more time.

Going into high school, and turning 15 in the fall. I just can't believe that applies to my baby. Yes, he will always be my baby. And as long as he wants to have "dates" with his old mom...I will jump at the chance.

Cajun Chicken Pasta

2 lb. penne pasta, cooked to al dente, drained

2 (15 oz.) jars Alfredo sauce

1 tsp. lemon zest

2 lbs. fresh chicken tenders

2 TBS plus 1 tsp. Cajun seasoning

4 Roma tomatoes, chopped

Dried Parsley

2 TBS vegetable oil

Salt and Pepper taste

Preheat grill to high. Mix chicken, 2 TBS Cajun seasoning, oil, salt and pepper. Allow to sit at room temperature for about 15 minutes. Spray grill with nonstick spray. Place chicken on grill and cook for about 1 minute. Reduce heat to low, and continue to cook, turning often, for about 15 minutes. Remove and keep warm.

While pasta cooks, place Alfredo sauce in a large sauce pan. Add lemon zest, salt and pepper. Heat over medium heat, stirring often. Add 1 tsp. Cajun seasoning and stir well. When pasta is drained, add to sauce and stir well. Sprinkle with a little extra Cajun seasoning. Place chicken on top of pasta. Sprinkle with tomatoes and parsley. 

Shared at Weekend Potluck

Where is Spring?

So...as I type this, outside it looks like Old Man Winter has come to visit. In April. As I told someone this morning, Tax Day and Snow on the ground shouldn't happen in the same 24 hour period!

You gotta love when Mother Nature makes you out to be a liar. Food blogger touts "Grilling season is finally here." Mother Nature "Hold my beer."

I'm so thankful I planned soup for dinner today and not something that would require me to stand outside in this wind, cold, rain and yes, even a few flurries now and then.

Had I not decided on soup, these would have been an excellent choice as well. Why? Because the oven does all the work! I'm sure they would taste amazing on the grill as well, but when the weather doesn't cooperate it's nice to have a few of these indoor substitutions in your back pocket.

These are filled with flavor, and come out juicy and tender too. I love serving them with some mashed potatoes and noodles .(Here in Indiana, that means noodles on top of potatoes, but you do what makes you happy!)

If spring ever decides to show up, and stay longer than 24 hours, we will be grilling every chance we get. But until then, or even on rainy days, these will do just fine!

Cajun Drumsticks

10 chicken drumsticks, patted dry

3 TBS Cajun seasoning, see below

5 TBS butter

Seasoning
2 tsp. onion powder

2 tsp. garlic powder

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. dried thyme

1 tsp. black pepper

1 tsp. cayenne pepper

4 1/2 tsp. paprika

2 1/2 tsp. kosher salt 

In a medium bowl, mix all ingredients for seasoning. Measure out 3 TBS. Store remainder in an airtight container. 

Preheat oven to 400. Place wire racks on large baking sheet. Spray with nonstick spray. Sprinkle chicken with seasoning, making sure to cover all sides. Lay on racks. Add 1/2 TBS (half a tab) to each drumstick. Bake for 30-40 minutes until golden brown and juices run clear.

Inspired by The Stay At Home Chef

I Am Back

Whew. It's hard to believe my last post was back on July 18th. What can I say? We've been a little busy!!

For those of you who don't know, we welcomed our baby boy on August 11, 2016 at 1:37 pm.

Maxwell Charles Shartle Marshall was 8 lbs. 4 oz. and 19.5 inches long. He was born with a full head of hair, and we were in love at first sight, including Big "Brudder" (as we like to say) Alex. 

Alex was actually given the honor of naming his baby brother, and he chose "Max." The first time they met was one I had waited 9 months for, and one I will never forget.

His two middle names come from both of this grandpas. Charles is my father-in-law's middle name, and Shartle is my maiden name, and my dad is the last one, so we wanted the name to be carried on in some way.

Max is an absolute joyous addition to our family. We have all adjusted well to having a newborn in the house, and almost a month in, he has yet to wake up his big brother at night, which is good because the day I went into labor, was also his first day of 6th grade, at a brand new school.

It's hard to believe Max will be a month old this weekend, and I am simply trying to treasure every single second. Plus, Alex turns 12 on the 16th....so my boys are growing and I'm looking for the pause button.

So, you can understand why things on the blog are a little slow right now. Sure I'm still in the kitchen making sure my family is fed, but I won't lie, suppers are quick and easy right now, and I'm not really ready to try anything new yet.

This happened to be the last new recipe I did make about 2 weeks before Max was born. It's my take on a dish Alex had at Popeye's Chicken and loved. It's a super simple all in one meal with just enough kick to make it exciting. Add a salad or some fresh fruit on the side and dinner is done.

I promise to get back into the swing of things at some point. But right now baby snuggles are a little higher on my priority list!

 Cajun Dirty Rice

4 c. instant white rice, cooked

1 lb. ground beef

1 medium orange bell pepper, finely chopped

1 small red bell pepper, finely chopped

2 tsp. Cajun seasoning, or to taste

1/2 tsp. garlic powder

1/2 tsp. dried celery flakes

1/4 tsp. red pepper flakes

2/3 c. beef broth

Salt and Pepper, to taste

Dried Chives, for garnish

In a large skillet over medium high heat, brown beef with peppers until no longer pink. Drain if necessary. Add rice and mix well. Add seasonings and beef broth. Reduce heat to medium low and cook and stir until liquid is absorbed, about 5-7 minutes. Garnish with chives before serving.

Cool Suppers for Hot Days

Oh summer, how I love thee. Even when the thermometer reads 90 before noon, the Indiana humidity is at 110%, and my 8 month pregnant body has sweat coming out of places I never knew existed. Yes, even with all of that, I am still summer's #1 fan. See, we have a saying in our family, "You don't have to shovel sunshine."

Did you catch that? 8 months pregnant. So many people are telling me "Wow this is flying by, but I'm sure it's not for you." Well, I have to be honest, IT IS! I can't believe our baby boy will be here in such a short amount of time. But, with so much left to do to get his nursery ready, he needs to keep baking a while longer!

Being pregnant in the summer isn't something many women would be okay with, but I am. Alex's birthday is in September, so apparently I'm just destined to enjoy the dog days of the season carrying a few extra pounds; and it's a blessing I am so thankful for.

But that doesn't mean I can't find my own ways to beat the heat. We are regulars at our local splash pads and pool. And I can always get inside with AC and put my feet up. Plus, when it comes to dinner time, I can make sure meals are light, cool and refreshing.

Such is the case with this terrific salad. Sure, it would be great at a picnic or at your July 4th cookout, but it also makes a tasty meal on a hot evening. I served it with some fresh fruit on the side and we were all satisfied without feeling stuffed.

These hot days are what I long for during those bitter cold winter months, so I for one will not complain. I will just find ways to make it a little easier on myself and this little bundle of joy of ours!

Shrimp Pasta Salad

1 lb. medium shell pasta

1 (12 oz.) bag frozen cooked shrimp, deveined, shell off, tail on, thawed

1 red bell pepper, diced

3 ribs celery, diced

1/4 c. mayo

1/4 c. zesty Italian dressing

2 tsp. Chesapeake Bay Style seasoning, plus extra for garnish

Salt and Pepper to taste

Cook pasta according to package directions. Meanwhile, remove tails from shrimp and cut each shrimp in half. In a large bowl combine shrimp, pepper, and celery. In a small bowl whisk together mayo, dressing and seasoning. When pasta is cooked, drain, rinse with cold water and drain well. Add to shrimp mixture. Pour dressing over. Season with salt and pepper. Mix well. Chill 2 hours. Before serving, sprinkle with extra seasoning. *NOTE* You might ask why buy tail on shrimp if you're going to take them off? I find with frozen shrimp, they keep their shape better if they are frozen with the tails on, and then removed later.

Getting Excited Again

Do you have loose your craving for something? Like you plan a meal, and when it comes time to cook it, there is absolutely nothing that sounds appetizing about it anymore? Even if it is something you've good before, for some reason, at that moment in time, you would do anything not to eat it? That is exactly what happened to me last week.

I had a "regular" dish in our house on the menu, and when supper time rolled around, the thought of stepping into the kitchen and actually preparing it didn't exactly make me want to jump out of my recliner. So, I started thinking about what I could do to make it a bit more exciting. Why not add some spice? Not too much. Ya'll know how wimpy my tongue is, but enough to get my taste buds enthusiastic!

This comes together in almost no time, and while yes, you do need a bowl and a pan to make it, it's still pretty close to a one pot wonder, for those super busy nights we all seem to have too many of.

The amount of Cajun seasoning was just enough for us, some heat, but not too much. But if you are worried about it, start out with 1-2 tablespoons, and then taste it before adding more.

If you need a simple supper that doesn't taste simple, this needs to be on your menu soon. If you have a dish you've made forever, and need to get excited about it again, brainstorm and see what you can do!

Sausage, Potato & Pepper Bake

1 lb. polish sausage, sliced on a bias
2 green bell peppers, sliced
5 medium potatoes, cubed
1 (10 oz.) jar banana pepper slices, drained
3 TBS olive oil
3 TBS Cajun seasoning
Salt and Pepper to taste

Preheat oven to 400. Combine all ingredients in a large bowl. Toss well to coat. Transfer to a large, greased baking pan. Bake for 30-45 minutes until potatoes are tender.

Shared at Weekend Potluck

New Orleans At Home

My boys love creole/Cajun food. They can't get enough. For Mr. E. is steams from the trips he took to Louisiana to visit his aunt and uncle. Great memories made over delicious food. For the boy I think it's simply in his DNA, from Daddy of course. I'm sure his very varied and sophisticated palate has something to do with it too. He loves him some great flavor, what can I say?

One of the little guy's favorite restaurant dishes is the gumbo he used to get at Qdoba. See, when they first opened here in Fort Wayne, we won a year's worth of meals from them! So, we ate there a lot over the next 12 months, and enjoyed every bite. But when those meals ended, I will fully admit I was taken back a bit at how pricey they are. I'm not saying the food isn't worth the money, but for a place I would list in the "fast food" category (you order at the counter, you get your own drinks and condiments, there are no servers) it's just a little bit more than I'm willing to spend. Therefore, I had to come up with ways for us to enjoy our favorites at home.

This is the first gumbo recipe I was willing to try when it was given to me. Why? One reason. The words "easy and skillet". To me that meant another one pot wonder I could have on the dinner fast and then share with all of you!

This is a simple weeknight meal that is packed with flavor. You can decrease or increase the heat level depending on how much your family can stand. This was just right for me (the wimp) and the guys added some dashes of hot sauce to theirs for some extra heat.

Bring New Orleans into your kitchen with a delicious, fast meal that is sure to create some new creole fans of its own!

Easy Skillet Gumbo

2 TBS vegetable oil

2 (9 oz.) packages smoked sausage, sliced

1 green pepper, chopped

1 medium white onion, chopped

2 medium carrots, diced

2 celery ribs, diced

1 large clove garlic, minced

1 ( 14 oz.) can diced tomatoes, drained, leave a little juice

2 tsp. creole seasoning

1 TBS cornstarch

1 (15 oz.) can chicken broth

Salt and Pepper to taste

Dried Parsley, for garnish

Cooked Rice

In a large dutch oven, heat oil over medium-high heat. Add sausage, onions, peppers, garlic, carrots and celery. Saute' until sausage is browned and veggies are tender-crisp. Add tomatoes. Stir well. Sprinkle with cornstarch. Mix well. Add chicken broth. Stir to combine. Increase heat to high. Bring to a boil. Reduce heat to low and simmer 15 minutes until thickened. Serve over rice. Sprinkle with parsley if desired. 

Shared on The Country Cook May 8, 2015

Adulthood...It's Not All It's Cracked Up To Be

I think anyone over the age of 18 would SO agree with the statement above, at least once in a while. We've all been there. When responsibility rears its ugly head and we long for those care-free days when we wished we were older! Oh, how naive we were!

As many of you know, every summer we spend three weeks on the beach in New Smyrna Beach, FL at our family's condo. We enjoy the waves, the sand, the pool...basically we reconnect as a family and come back rested and rejuvenated. It's something we've done every year since little man was 2 1/2.

Well, this year was the first since that we weren't able to make the trip. Starting back in February my car started to have some issues. We got it fixed. Then in March, it had some more issues. You know how it is. One thing goes wrong, and the dominoes start to fall. Anyway, it ended up being a very large repair bill, and to sum it up, our vacation fund is currently sitting under the hood of my car.

Yes, we were very disappointed. Yes, it was especially hard to explain to the 9 year old why we weren't able to go. But my job as Mommy was to make sure he still had a fantastic summer vacation, and we found plenty of fun things to do right here at home.

One of the things we look forward to most in Florida is the fresh seafood we can enjoy, straight from the boats in the morning, to our table that night. And let's face it, it isn't quite that fresh here in the land-locked Hoosier state. So, when the kind folks at Red Gold sent me this recipe, I knew it would be a great substitution.

These tasty, full of flavor, simple to make burgers totally reminded us of something we'd find at one of the local seafood restaurants down in NSB. They are fresh, with just a hint of spice that will make your taste buds sit up and take notice. Perfect for summer grilling, they are a twist on your everyday burger.

Yes, adulthood isn't always what it's cracked up to be. There are times when the stress of every day life can really get you down. But at least we can find great food to sit down with and make memories with those we love the most to ease the pain.

Zesty Tuna Burgers From Red Gold

2 (6 oz.) cans all white albacore tuna, drained and flaked

1 c. panko breadcrumbs

2 eggs, beaten

1/4 c. finely chopped celery

1/4 c. finely chopped white onion

1 (14 oz.) can Red Gold petite diced tomatoes with lime and cilantro, well drained

1/4 tsp. Cajun seasoning

Salt and Pepper to taste

Sesame Buns

Lettuce

Cucumber Dill Sauce

1 c. Greek yogurt

3 garlic cloves, minced

1/4 c. diced cucumber

1/2 TBS olive oil

1 tsp. lemon juice

1 1/2 tsp. dill weed

Salt and Pepper to taste

For sauce, combine all ingredients in small bowl and mix well. Chill until ready to serve. 

Preheat grill to medium. In a large bowl combine all ingredients for burgers. Mix well. Divide into 4 equal portions. Form each portion into a patty, 3/4 inch thick. Spray grill well with nonstick spray. Cook burgers for 8-10 minutes, until golden brown, turning once. *NOTE* Be gentle! These will fall apart easily. I suggest using a thin metal spatula to turn, and make sure your grill is sprayed well. 

To assemble, spread sauce on bottom bun. Top with lettuce and then burger. If desired, spread more sauce on top bun. 

 

Shared on The Country Cook Aug. 8, 2014

Another One Pot Meal

So, I'm talking to my friend a few weeks back. The topic? Food of course. (I know it probably seems like I talk about nothing else. But I do. I promise.) We were swapping ideas for one pot meals because both of us are dealing with these extended school days; and to be quite honest they are monotonous, especially when trying to meal plan. 

Anyway, she told me about this new recipe she had just come across, and couldn't wait to try. Then she went one to tell me it just so happened to be for something I had been meaning to make for me boys anyway, red beans and rice. You mean I can score points with my family with something super easy that only dirties one pan? That's a double bonus to this mama! 

Well, you can imagine the little smile that I got when she shared the recipe with me, and I discovered that it was actually from a good foodie buddy, and someone I've already introduced you to before, Stacey from Southern Bite. Yep, I got to be one of those cool people who says "Oh, I know him. Yeah, we're friends." My friend was very impressed. Or at least she pretended to be to make me feel good. 

If you're always on the lookout for easy weeknight meals, you're going to love this one! Not to mention if you have no desire to use every pot and pan you have in the house. One skillet and dinner is on the table! I'm sure there are more complicated ways to make this dish, but for our family, this was perfect. The boys absolutely loved the flavors, and I enjoyed not having to work too hard after a busy day. In this house, that's what we call a yummy win-win!

One Skillet Red Beans, Rice and Sausage From Southern Bite

1 lb. smoked sausage, cut into 1/2 inch rounds

1 medium onion, finely chopped

1 celery rib, finely chopped

1 green bell pepper, seeded and finely chopped

2 garlic cloves, grated or minced

2 1/2 c. chicken broth

2 (15.5 oz.) cans kidney beans, rinsed and drained well

2 c. instant white rice

2 TBS Cajun seasoning

1 TBS vegetable oil

In a large skillet or dutch oven, heat oil over medium heat. Add sausage and cook 4-5 minutes, until edges being to brown. Add onion, green pepper and celery. Saute' until veggies are tender, about 7 minutes. Add garlic and cook another 1 minute. Increase heat to medium-high. Add broth and bring to a boil. Stir in the rice and beans. Add Cajun seasoning, stir to combine. Reduce heat to simmer and cook about 15 minutes until rice is tender.

Shared on The Country Cook April 18, 2014